I use pureed white beans for a substitute for oil in most baking recipes. It's also a great way to add a little protein. Just put the beans (if using canned rinse really well first) in a blender with a tiny bit of water. Then I freeze it in little containers so I always have some on hand. You can't taste the difference. The texture (especially on cookies) is a little more cake-like because the beans don't melt like butter does. This works great in all recipes except things like rolls. They bake fine but you just miss the butter taste! Hope this helps!

Gina, you have made my day. I love anyone who has a point-worthy banana nut bread recipe. All your breakfast recipes look fantastic. I am going to make a frittata for some dinners, and have the leftovers for breakfast. This is a wonderful website. Thank you for doing this!Janet

I am not sure if it will effect the way it turns out, I guess you would have to experiment.n I'm not sure how it would effect the points. Figure as is, 1 cup of regular brown sugar is 17 points so that's less than 1 point per slice so it won't be too much lower.

Hi, I wanted to know if their's a reasy why you user unbleached flour ? Or if it's just a preference. I cheked the nutrition fact for both bleached and unbleached flour and they are exactly the same...

Points wise it's the same. But I read the white flour is bleached with chemicals so I use unbleached to avoid added any extra chemicals in my system. The last time I made this bread, I used half unbleached, half whole wheat flour and it was really good. More fiber so probably less points.

A coworker of mine made banana bread with crushed pineapple in it rather than applesauce. It was delicious and pina colada-ish. I'm a terrible baker. Would you be interested in trying to alter your recipe and invent one like hers?

If you wait until your bananas are quite ripe (almost unedible) and then put them in the freezer for a couple days, they blacken up and become the uber-ripe black banana that you are looking for. Just take out of the freezer before you want to use them and let them thaw. Cut the tops off and the banana slides out...with some liquid which makes for moister recipe. Just a tip. Makes the loaf a nice rich color too.

I too cannot wait to try this. my husbands favourite is Banana bread and as he is now on a very strict diet i can still give him a treat every now and then.thanks so much for this fantastic site, have only just discovered you but have already found so many recipes that i cannot wait to try.

Wanted to add:I'm known as the friend who makes "weird" stuff (weird meaning healthier). When I offered one of my friends some banana bread, she gave me a hard look and said "does this have anything weird in it?" Long story short, she took a loaf home for herself. So this passes the non-diet friend test! Thanks!

I just finished this and it is GREAT! I had some left over so imade a few muffins to freeze. I have made SO many of your recipes and they are fantastic. Looking forward to another great recipe. Thanks!

I just made this fabulous banana bread. I halved the recipe and it made 12 muffins. My daughter (age 4) loves muffins so this was a great heathier option. She loved them. I loved them too! Thanks for the great recipe.

@Loveritas - I have the same pans but haven't used them yet, so no, not sure. Keep an eye on them after 30 minutes and do the toothpick test. Let me know how long they take if you get a chance. Thanks!

I was so excited to find this recipe. My 3 year old knows when the bananas turn "dirty" that it's time to make banana bread! I have always used the recipe my Grandma used but when he asked this morning to make some, I was worried whether or not I would get to eat any. Thanks to you, I am cooking more variety and better food than I did before I started "counting points." Thank you so much.

Hi Gina, Your site if fabulous! I first made the White Turkey Bean Chili and took it for lunch this week, it is wonderful. It is snowing here in the NE, I made this banana bread recipe. It is so yummy! It will be a favorite of mine now. Your recipes have made it so easy while I am on WW. Do you have a book out? I would like purchase it.

Oh my..I made this this morning and it was fabulous! Best "healthy" banana bread recipe I've found, my kids couldn't even tell it was WW friendly. I used half whole wheat flour and half white flour to bump up the fiber. I also used 1/2 cup egg substitute instead of 4 egg whites. Thanks Gina for the recipe!

Hi Gina - I have made so many of your recipes and they are great! Thank you!! I want to make this banana bread but one of my kids doesn't like nuts - if I replaced the nuts with 3/4 of a cup of semi-sweet chocolate chips, do you think the points would be the same? I would love to make 1 loaf of each!

YUM! I made these this weekend & they were so delicious! I have since sent your link to several friends too.

I made mine into muffins & baked 20 min at 350. I read through the comments & did 1/2 unbleached white flour & 1/2 wheat flour. They were super yummy & everyone I gave to taste test really enjoyed them too. I will make them again very soon.

Gina, I love your site and visit it frequently. I was in the mood to bake today - rainy outside - and I am going to make the banana bread. I have used so many of your recipes because of the availability of the points - thank you for doing all the work! Keep up the recipe hunt.

You are just the best!! Yet again another fabulous recipe...both my b/f and I loved the bread!! OH...he couldn't even tell it was a WW recipe...he just knew it was "super banana-y and tasty"! I halved the recipe with no problem and substituted more applesauce for the butter. Thank you so much for your site!!

I am a huge lover of Banana Bread,, generally make Chocolate Chip Banana Bread.. but since starting WW, thats a big NO NO ...lolI am gonna try this one out soon...your site is awesome, thanks for all the work you do putting all this stuff together

What a fabulous recipe...I made muffins instead of loafs, 12 regular size and 16 mini's...They are so delicious. I used a blend of whole wheat and white flour and a blend of white and brown splenda. I actually find them a little on the sweet side and next time I will try a little less sugar....but for sure, there will be a next time. Tks for a great site.

These are amazing! I used whole wheat flour and mini chocolate chips instead of nuts and they tasted great. I'm not sure how much it changes the points but I also made them into mini muffins. I got 48 mini muffins! I ate 3 today. My kids ate several as well.

yummy! i made half the recipe in cupcake form and ommitted the nuts. i also followed what Shannon said in a comment above, about putting the bananas in the freezer for a few days. my cupcakes are super dark and very moist, so that was a good tip!

This was a great recipe, but I was little disappointed that the bread and muffins I made fell after taking them out of the oven. Don't get that. I usually make my banana nut bread light by substituting half the oil for yogurt, but not with applesauce. I was pleasantly surprised with this though. I also used half whole wheat flour, but it was stone ground, so the texture came out a little different. I also added in cinnamon and nutmeg.

Instead of two loaf pans, I made the recipe as is (plus the cinnamon as mentioned above) and used a bundt pan - my baking staple. It came out great! Cannot wait to share with my banana bread loving family!

How do you think the new Points + would affect this recipe now that bananas are free? I also always try to use some white whole wheat flour in with my white...I'd love to know the new points value for this now :)

I made this today as muffins, and they are SOOO good! I halved the recipe, and used 1/2 whole wheat flour and 1/2 all purpose flour. I also added about a 1/4 cup (maybe a little less) chocolate chips. This made 24 muffin tops (I used my 2 Tbsp. scoop), and 1 mini loaf. My daughters love them! I'm sure my husband will too, if there are any left when he gets home :)

I made this again today and my family has devoured them! I used white whole wheat flour and added a tablespoon of cinnamon. Made exactly 26 muffins when you use just under 1/4 cup batter per muffin. Delish!!!

All I can say is that you're amazing and very talented. I've made several of your recipes and loving them all. LOL. You should definitely put your recipes in a book, I would buy it for myself as well as a gift for my friends.

Oh my God...my house smelled so good when these were baking! My one year old was licking the oven door waiting for them to come out! I made them into muffins, added cinnamon and nutmeg, and topped with a sprinkle of coconut...they were fabulous!

Hi Gina! Fabulous website! I was hoping to get your thoughts on this- some recipes use low-fat/fat-free plain yogurt where you use applesauce... is there any benefit in using one instead of the other? Would love to hear your opinion! Thanks!

I made this banana bread recipe tonight, and it was soooooo yummie! Thank you for sharing this recipe with us. This is something that i will be making at least 3x a week for my DH and my parents! Thanks again =]

I have a batch of these in the oven right now. I was on the WW website looking for a recipe for banana bread because I had some over ripe bananas. I really didn't want to make any because I have been struggling with staying in my points range the last 2 weeks. Someone mentioned your site and I said Duh! Why didn't I go there first. Every recipe I have tried, we have loved. I made half a batch and made them into muffins. Can't wait to try one! Thanks Gina!

Wow! This was the best banana bread!!! I halved the recipe and it worked beautifully! I used whole wheat flour, omitted the nuts, and added 1/3 c chocolate chips. I cut it into 12 slices and figured it as 4 points+ still.

I make this every week. It's my boyfriends favorite snack now. I have changed a few things to make it even more outstanding! I use half whole wheat flour and also add molasses! That replaces some of the brown sugar; I also add some warm spices like nutmeg and cinnamon. It gives it a great flavor and it seems to be addicting... The applesauce keeps it so moist and yummy! Thanks for reminding me how awesome banana bread is! :)

Delicious! I'm usually tempted to put some butter on my banana bread, but this turns out so moist and delicious that it's perfect by itself! I started WW about a month ago and was so happy to discover your recipes! Thank you for all the inspiration for healthy cooking!

Okay, what did I do wrong? I used 7 very ripe bananas (but how much is that because there are different sized bananas?) I used 1/2 cup Splenda brown sugar instead of 1 cup light brown sugar. It came out tasting delicious but didn't rise so it is super dense! We are eating every last crumb of it but it doesn't look nice enough to serve to guests. Any thoughts? Thank you, we all love your recipes.

This is the best banana bread I have ever had. This weekend I was eager to make some for my Family for Easter Brunch but was short on bananas, I heavied up on the apple sauce and made a few tweaks and it was just as delicious and even a little denser and more filling. Amazing.

I made this two days ago and just as delicious today as when fresh from the oven. A few modifications...I halved the recipe and made 12 muffins. I substituted 1/2 whole wheat pastry flour, substituted a few dark chocolate chips for nuts. My hand mixer broke so had to mix by hand. There were some big chunks of banana, but I actually love how they turned out...very moist and delicious. I only had to bake the muffins for about 25 min.

Just made it this afternoon! It's absolutely wonderful! My 19 year-old daughter LOVES banana bread and was very happy when they came out of the oven! I snacked on this using a Laughing Cow wedge to get some protein in for a mid-day snack and it was yummy!! MLL

This is delicious! Thanks to my weird oven, it was undercooked after 60 minutes but I had to leave the house and couldn't bake it longer. So now I have this delicious banana custard-like stuff with banana bread crust around it. OMG! I will bake it longer next time but for now am loving the mushy stuff. :-) Also substituted half of the brown sugar with plain Splenda. Worked fine.

I just made this & it was DELICIOUS! It had my whole house smelling great, so much that my boys couldnt wait until it cooled to eat it! lol I did have to sub the walnuts with cinnamon roasted macadamia nuts which added a good subtle hint of cinnamon. I also used half of what the sugar called for since the macadamias were sweet. It turned out great. I am a huge fan of all your recipes!

I made this recipe today as muffins - my husband and son have practically devoured the whole batch. It is funny, I love bananas, but don't like banana bread... my husband likes banana bread but not bananas.

So what ever I don't eat in time, will now be used in this fabulous recipe.

OH MY GOD!! I halved the recipe and made muffins (subbed chocolate chips for the walnuts) and they are SOOOOOOO good! This is the second recipe with bananas I have made from your site. Thanks for the yumminess! Keep the recipes coming!

I made this recipe today, and it took much longer than 60 minutes to bake. But yet it still came out mushy and undercooked. Then after cooling, the top fell in. I used all the ingredients and followed the recipe the best I can. What did I do wrong? I know that when you mix in the eggs, vanilla, bananas, etc. it's supposed to thicken? Mine didn't. I wasn't sure how thick it was supposed to get. Any ideas on why it didn't cook well? is the flour packed or unpacked? Thanks!

This banana bread was awesome! It is hard to find a Weight Watcher friendly banana bread recipe that others who are not dieting/being healthy enjoy. I used glucose instead of brown sugar and replaced 1/2c of the AP flour with whole wheat flour. The second time I made it I replaced the nuts with 1/2c unsweetened shreaded coconut and 1/2c mini dark chocolate chips. It's the best! Thanks so much! :)

I made this tonight and um, yeah- winner winner! I added mini chocolate chips instead of walnuts, and my husband and I have already scarfed down two pieces each! Based on another commenter, I also added 1 tsp of cinnamon but otherwise, followed everything else exactly. Thanks for the great recipe!

Even though I've enjoyed all of the recipes I have tried of yours, I was skeptical of what this would taste like compared to my version with a whole stick of butter. It is delicious! Even my picky husband liked it. It's dense, moist and oh so satisfying! Thanks Gina.

I made this today only I omitted the nuts and used brown sugar blend instead of the regular brown sugar and it was so good! I had to up the time quite a but as my oven seems to be a lower temp than others. Next time I'm going to use muffin tins so it will cook faster and I want to try adding a bit of banana extract to see how that tastes. Thanks for all your recipes, I use them all the time!

I'm excited to make this tonight! However, I have dark brown sugar in my pantry and don't want to buy light just for this. Should I blend in a little white sugar to compensate or should it be okay? Thanks! LOVE your blog!

I made this tonight and although it tasted good, something was off in my batter. In the first steps when mixing the liquids, my batter never got "thick" it was very soupy. should I have used the wire wisk attachment instead of the standard? I'm sure it was user error somehow bc I've been following you for months now and everything has been spectacular! This is my go to blog every morning when planning my meals.

Gina, I am excited to try this tomorrow. I know it asks for 7 bananas but can you provide a measure (1.5 cups or whatever) as bananas are all diff sizes and one person thinks is medium maybe be diff from what i think. Thanks :)

I made a half recipe this weekend and was a little worried at first - the bread didn't rise but looking at your picture I think that is right. My first slice was pretty dry but I figured out that was because it was then end piece. So I know to discard both ends and everything in the middle is moist and dense. I'd prefer a little less dense but hey, if its healthy its worth it.

Another great recipe from Skinny Taste! Gina, I have loved everything I've tried from this site (up to 7 or 8 recipes so far). I like that I can cook and bake things my friends and family love, while still keeping a handle on the nutritional content.

For all of those asking about substitutions, yes - if you swap out something in the recipe, you may get VERY different results (especially with splenda vs sugar). That's why the recipe was written a certain way! Also, plenty of websites offer a *free* recipe builder function, so you can plug in the exact ingredients you used, to see how the nutritional info is affected. Great for substitutions/additions/subtractions!

I followed the ingredients and mixing directions to the letter and even let it cook slightly longer than called for but it still fell when it sat on the counter and had that same "raw texture" on the very bottom of the loaf in the middle. I was hugely disappointed after all the rave reviews.

I cut this recipe in half using three bananas and baked them cupcake size for 20 minutes. They turned out awesome! My mom said it's probably one of the best banana bread recipes she ever had, and she has tried a LOT of banana bread. So good!

I've made quite a few of your recipes in the last few weeks, and all were fantastic, but this was the clincher for me. Banana bread is one of my all time favorite treats. Imagine my frustration that in the 10 years or so that I have really taken an interest in cooking and baking, I have never once been able to make a satisfactory (let alone delicious) loaf of banana bread, even with full fat traditional recipes. Then, I come across this "diet" recipe, and frankly my hopes weren't high (nothing to do with you Gina, given my past history with banana bread). Not only did this come out perfect, but this was by far the best banana bread I have ever tasted, light or otherwise!

I cut the recipe in half using 4 bananas instead of 3.5 because that's all I had. I also made them into muffins for portion control. They were done in 23 minutes.

I love your website, I am such a picky eater and absolutely LOVE your recipes! I just made this banana bread and while the inside is delicious, the sides and bottom came out pretty hard. I only had a 10x5 loaf pan so that is the only reason I can think of? Thoughts?

Hi Gina. First of all, I want you to know that your site is my cooking/baking bible. I just need to know what the applesauce is substituting in this recipe. I don't have any applesauce in the house, and I really need to make this recipe because I have some ripe bananas in the house.

I'm about to make this right now. Don't think my bananas are ripe enough but me and my son are impatient! I'm planning on adding the cinnamon and cutting out 1/2 cup flour and replacing it with ground flax. Hope it turns out!

Gina,I'm going to make this today and wondered if you knew how many cups of mashed banana it is? I don't have seven medium bananas, I have four of the biggest bananas I think I've ever seen! I just found your site and can't wait to try this and many more of your recipes!

I just made these. HOLY YUMMALICIOUS!!! They aren't very sweet but I like it like that! I made mine into cupcakes, too. There are so many fun add ins to do with this. For some reason I really want to throw some granny smith apple for a crisp taste. I am a nursing student and am always looking to bring stuff to class. I'm bringing these tomorrow! THANKS!

Hi Gina, I made this last night and it is so incredibly delicious! I couldn't decide between this recipe and the petite chocolate chip loaves, so I combined the two. I used a half cup of whole wheat flour and the rest all-purpose, and added 1.5oz of semi-sweet chocolate chips. It is honestly the nicest thing I have ever baked! Thank you so much for all your amazing recipes, I have made at least 10 - 15 different things so far and I plan on making so many more! I never used to cook anything really before I found your site, so I have you to thank for making me feel like someone who can cook! Can't wait for the cookbook which I'm sure will be in the near future!

THE BEST! I made this last night (with whole wheat flour, BTW) and brought a loaf in to the office today. It's been about 15 minutes and the load is almost gone, folks are going back for seconds! This was easy, tastes great (even with the whole wheat flour) and no one would have a clue that it's low fat. Fabulous!!!

I made this today, halving the recipe because I didn't have enough bananas. It didn't rise at all, and while the outside seemed done and it passed the toothpick test, it was very underbaked. Any ideas as to what I did wrong?

Made this last week. I've always aspired to make banana bread from scratch but was intimidated. Your recipes are always so easy so I gave this one a try. Guess what? it WAS easy! Kept a loaf for my family and gave my mom and dad the second loaf. The BEST banana bread we've ever had. No way anyone wants me to use those boxed mixes again. My husband has already bought more bananas - just waiting for them to ripen so I can make this again this weekend.

I made this banana bread tonight, but won't get to try it until the morning! This is torture! It looked & smelled so yummy!After reading some of people's comments, I have a question. Why not use ALL whole wheat flour? What's the negative? I'm newly trying to cook more, so I thought maybethere's just something I don't know. P.S. I'm in love with this website so far!! Thanks Gina!

So yummy! I just had a slice this morning. The whole wheat flour makes it filling so you don't keep eating and eating. An added bonus...my 2 year old loves it; it doesn't taste "healthy" at all. I used Horizon Egg White substitute & it turned out great. Another delicious recipe from this site.

My mom made the most delicious and moist banana bread, and in the absence of her and her recipe, I have been searching (in vain) for a substitute. I am also doing WW so I gave your recipe a whirl and can I say....it is FAB-O! So moist and brings back those childhood banana bread memories! THANKS!!

Gina, I have made this recipe twice now and it is our favorite!I have been making banana bread for over forty years and this is the best. Love the moist, nutty texture. I did use toasted pecans this time because I had them on hand. SO delicious! Thanks again! I love, love your site!

Gina if I made this recipe into 24 muffins does it change the Calorie total? Im on a 1200 calorie diet and I took the calories x 26 to see what the total calories was and then dvided it bye 24 and I came out with a total of 114.9 per muffin. I don't know if this is correct or not. Can you please tell me if I am correct or incorrect. Thank You

just made this..literally took me 5 seconds to get the batter made..didn't have everything on hand so instead of apple sauce I had a peach/apple sauce (a cup that my son's takes as snack to school), I didn't add the butter, but i added a few fresh blueberries that were on the last legs because I only had four bananas and used almond extract instead of vanilla. I'll let you know how it turns out..It's smelling delicious though in the oven right now!

I only had 5 bananas and didn't have any applesauce so skipped it, used coconut oil instead of butter, and sprinkled a few chocolate chips (maybe 1/4 cup). Put half the batter in a loaf pan and half in a muffin tin. Muffins took only 20 minutes! AWESOME! Love this site!

I absolutely love your blog! I have yet to make something I didn't like! You have helped me lose all my baby weight and plus 20 pounds! I saw that you said to beat the first mixture until thick... How long does this usually take? I'm waiting for mine to cool but thought I would ask! Thank you in advance!